Zucchini is a vegetable I associate with the summer, so we have a constant supply the whole season. We’ll typically use them in briami, or add them to lathera, or bake or fry them. As I mentioned Greeks love using zucchini in many ways. Here is a simple (and not so common)recipe that works very well as an appetizer or even as a side dish: cheese filled zucchini.
I was inspired by a Cretan recipe that uses Cretan mitzithra in the stuffing and staka a type of butter made from sheep’s milk. This recipe is a bit lighter, it includes feta along with Greek yogurt, herbs and olive oil. I also added some barley breadcrumbs for a healthier version. The filling reminds a bit of a filling used for stuffed mushrooms you often see served as an hors d’oeuvre.
Stuffed Zucchini with Feta and Herbs
- 3-4 medium sized zucchini
- 3 ounces feta
- 2 tablespoons Greek yogurt
- 2 tablespoons bread crumbs I used barley or you can use whole wheat
- 2 teaspoon chopped parsley
- 2 teaspoons chopped mint
- ½ teaspoon freshly ground pepper
- 1 garlic clove minced
- 1 tablespoon olive oil
- 1-2 teaspoons dry oregano
- Preheat the oven at 350 Fahrenheit (180 degrees Celsius).
- Wash the zucchini and boil the zucchini whole for about 10 minutes. Remove from pot and let it cool.
- In a bowl mash all the other ingredients together.
- Cut the edges on each side and then cut the zucchini in the middle lengthwise.
- With a small spoon remove the inside and seeds of the zucchini.
- Fill each half with the cheese mixture and place in a pan.
- Bake for about 30 minutes until the cheese has browned on the surface.
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Photo by Elena Paravantes